Charred Corn Salad with Creamy Shallot Dressing
Charred Corn tossed with arugula, tomatoes and a creamy shallot dressing
Ingredients
- 5 Tbsp olive oil, divided
- 6 ears fresh corn, husked and kernels removed from cobs
- 1 shallot, sliced thin into rings
- 1/2 tsp red pepper flakes
- kosher salt and black pepper
- 5 Tbsp fresh squeezed lime juice (2 limes)
- 2 Tbsp whole milk greek yogurt
- 1/2 pint small cherry or grape tomatoes, halved
- 4 oz baby arugula
- 1/4 cup ground parmesan
Instructions
- Heat a large cast iron skillet over medium high heat. When hot, add 1 Tbsp olive oil to the pan, and add the corn kernels, stirring frequently until slightly blistered and barely softened. You want to maintain a little bite to the corn, so don't fully cook them, one to two minutes total. Remove from the heat and toss with a little salt, pepper, and red pepper flakes in a large bowl for the salad.
- To make the dressing, toss the sliced shallots into a bowl with the lime juice, some salt and pepper. Let this stand for at least 5 minutes, and up to one hour. Add the yogurt and remaining 4 Tbsp olive oil, stirring to combine into a creamy consistency.
- When ready to serve, combine the arugula and tomatoes with the charred (and cooled) corn kernels, and toss with the dressing and grated parmesan cheese. Give a final grind of black pepper, and enjoy!
Notes
This recipe is a twist on a charred corn salad from Bon Appetite, and the dressing is undeniably delicious.